Preheat oven to 350 Fahrenheit. Line two sides of an 8 or 9 inch square pan with parchment paper leaving a two inch overhang on two sides. Pulse the Nutter Butters in a food processor until a fine crumb forms. Pulse in the sugar, cinnamon and salt til incorporated. Add the melted butter and peanut butter and pulse until mixture comes together (it should feel like wet sand). 

Use your hands to spread the mixture evenly on the bottom of the pan. 

Bake for 9-11 minutes, until crust is set and has lightened in color. Set on a cooling rack while you prepare the peanut butter cheesecake. 

In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl using a hand held mixer, cream the cream cheese, peanut butter, salt, and sugar until smooth. Add the egg and vanilla extract. 

Once the crust has cooled slightly or completely, use an offset spatula to spread the Nutella over the crust. Top the Nutella with 1/2 cup of broken up Nutter Butter cookies. This step is optional. 

Next, scoop the peanut butter cheesecake mixture over the Nutella layer (drop it in dollops or use an ice cream scoop to drop scoops evenly over the batter. Use an offset spatula to spread the cheesecake evenly. Top with Nutter Butter Cookies, if desired. 

Bake 25-30 minutes. Place on a rack to cool completely then place in the fridge to chill for at least 2 hours or overnight. Slice and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.